Hearty Pinto Bean and Chicken Soup

Ingredients

• Pinto beans (1 cup, dried)
• Chicken breasts (2, boneless and skinless)
• Chicken broth (6 cups)
• Canned diced tomatoes (1 (14.5 oz) can)
• Celery (2 stalks, chopped)
• Carrots (2, diced)
• Onion (1, chopped)
• Garlic (3 cloves, minced)
• Olive oil (2 tablespoons)
• Chili powder (1 tablespoon)
• Cumin (1 teaspoon)
• Lime (1, juiced)
• Fresh cilantro (1/4 cup, chopped)
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Rinse the pinto beans and soak them in water overnight. Drain and rinse before using.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
3. Add the diced carrots and celery to the pot, and cook for an additional 5 minutes until they begin to soften.
4. Stir in the soaked pinto beans, chicken breasts, canned diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Mix well to combine.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the beans are tender and the chicken is cooked through.
6. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot, stirring to combine.
7. Add the lime juice and chopped cilantro, mixing well. Taste and adjust the seasoning if necessary.
8. Serve the soup hot, garnished with additional cilantro and lime wedges if desired.